introducing food science second edition

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Introducing Food Science Second Edition

Author : Robert L. Shewfelt
ISBN : 9781498766647
Genre : Technology & Engineering
File Size : 49. 11 MB
Format : PDF, ePub, Docs
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Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Introducing Food Science

Author : Robert L. Shewfelt
ISBN : 9781420012729
Genre : Technology & Engineering
File Size : 65. 63 MB
Format : PDF, ePub
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As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science. Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science. About the Author: Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT.

Introduction To Food Science And Technology

Author : G.F. Stewart
ISBN : 9780323138598
Genre : Technology & Engineering
File Size : 47. 12 MB
Format : PDF, Kindle
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The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Introduction To Food Science And Food Systems

Author : Rick Parker
ISBN : 9781305855465
Genre : Science
File Size : 39. 69 MB
Format : PDF
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Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Introduction To Food Toxicology

Author : Takayuki Shibamoto
ISBN : 9780080925776
Genre : Technology & Engineering
File Size : 33. 99 MB
Format : PDF, ePub
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The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods

The Science Of Food

Author : P. M. Gaman
ISBN : 9781483136332
Genre : Cooking
File Size : 52. 66 MB
Format : PDF, Mobi
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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Food Process Engineering And Technology

Author : Zeki Berk
ISBN : 9780128120545
Genre : Technology & Engineering
File Size : 29. 66 MB
Format : PDF, ePub
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Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Introduction To Food Process Engineering

Author : P. G. Smith
ISBN : 1441976620
Genre : Technology & Engineering
File Size : 25. 82 MB
Format : PDF, Docs
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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Food Policy In The United States

Author : Parke Wilde
ISBN : 9781315470313
Genre : Business & Economics
File Size : 43. 66 MB
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This new edition offers a timely update to the leading textbook dedicated to all aspects of U.S. food policy. The update accounts for experience with policy changes in the 2014 Farm Bill and prospects for the next Farm Bill, the publication of the 2015–2020 Dietary Guidelines for Americans, the removal of Generally Recognized as Safe (GRAS) status for trans fats, the collapse of the Trans Pacific Partnership (TPP) treaty, stalled child nutrition reauthorization legislation, reforms in food-labeling policy, the consequences of the 2016 presidential election and many other developments. The second edition offers greater attention both to food justice issues and to economic methods, including extensive economics appendices in a new online Companion Website. As with the first edition, real-world controversies and debates motivate the book’s attention to economic principles, policy analysis, nutrition science and contemporary data sources. The book assumes that the reader's concern is not just the economic interests of farmers and food producers but also includes nutrition, sustainable agriculture, food justice, the environment and food security. The goal is to make U.S. food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover U.S. agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the nonprofit advocacy sector, the U.S. Department of Agriculture and as a professor at Tufts University. The author's blog on U.S. food policy provides a forum for discussion and debate of the issues set out in the book.

Introduction To Functional Food Science Third Edition

Author : Danik M. Martirosyan, Ph.d.
ISBN : 1512023949
Genre :
File Size : 40. 58 MB
Format : PDF, Kindle
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Food is gradually becoming a force of change in the health world. As chronic disease rates and health costs rise, populations are increasingly looking towards food as an affordable alternative form of treatment. Functional food, a revolutionary category of food that is taking the world by storm, is popular across the world. However, certain setbacks, such as the lack of a consistent definition across nations and low food education among the public, have held functional food back from high market accessibility. The Functional Food Center (FFC) has been studying functional food for nearly 20 years, and in our third textbook edition, we delve into greater detail regarding topics in functional food science. Specifically, we cover topics such as: the definition of functional food, functional food components, health benefits, chronic diseases, global markets, and sensory evaluation. In addition to these main sections, we discuss sub-topics, such as: modern scientific technology, the relationship between functional food science and medicine, and finally, how food claims are regulated across the world. Accessible to medical doctors, researchers, dietitians, public health professionals, students, and the public, this textbook is meant to enlighten any and all interested in alternative sources of health. Some scientists predict that food will be the future of healthcare and wellness. We agree, and think that functional food is the first glimpse into that future. Using the insight and knowledge of over 3,000 scientific references, we have created a guide to modern functional food science. Edited by Danik M. Martirosyan, PhD, President of Functional Food Center (Dallas, TX, USA), this textbook is the result of a collaboration between 54 scientists, 44 universities, and international medical and food organizations. We would like to extend our warmest gratitude to each and every contributor of this book for having shared their articles with us. Our contributors are experts in their fields and are based in a variety of countries, including: Australia, Canada, United Kingdom, Italy, Japan, China, Denmark, Russia, India, Hong Kong, Hungaria, Indonesia, Malaysia, Brazil, Poland, Republic of Korea, Saudi Arabia, Taiwan, Thailand, Belarus, the USA and more. Our diversity of backgrounds adds richness to this book and to all of our other publications at the FFC. Danik M. Martirosyan, PhD, President, Functional Food Institute, Dallas, TX, USA

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